Tartar-de-lenteja-pardina-con-jugo-de-piparra-y-comino-crujiente-1024x768
Creative | Dairy Free | Gluten Free | Restaurants | Vegan

Pardina lentil tartare with piparra juice and crunchy cumin

Ingredients:

Pardina lentil tartare with piparra juice and crunchy cumin

For the tartar

  • 80 g cooked brown lentils
  • 40 g avocado
  • 10 g beet juice
  • 15 g olive oil
  • 3 g balsamic vinegar
  • 1 g salt
  • 0,50 g pepper
  • 15 g carrot in brunoise
  • 10 g turnip in brunoise
  • 5 g fennel in brunoise
  • 10 g zucchini in brunoise

Piparra juice

  • 80 g piparras in vinegar
  • 5 g olive oil
  • 0,10 g xanthan

Crunchy cumin

  • ½ cumin papadum
  • vegetable oil
  • vene cress

The tartar

  1. Process the ingredients from the fat and mix them with the lentils and the rest of the vegetables. Add salt and pepper.

Piparra juice

  1. Blend with the oil and the xanthan, reserve filmed with the skin.

Crunchy cumin

  1. Cut into pieces and go through oil at 160ºC for a few seconds. With the tweezers, leave on absorbent paper, giving it the desired shape.

Emplating

  1. With a ring mount the tartar. Nail the crunchy cumin alternating with vene cress sprouts. Finish by serving the piparra juice.
Main Course
Creative, Dairy Free, Gluten Free, Restaurants, Vegan

Method:

Pardina lentil tartare with piparra juice and crunchy cumin

For the tartar

  • 80 g cooked brown lentils
  • 40 g avocado
  • 10 g beet juice
  • 15 g olive oil
  • 3 g balsamic vinegar
  • 1 g salt
  • 0,50 g pepper
  • 15 g carrot in brunoise
  • 10 g turnip in brunoise
  • 5 g fennel in brunoise
  • 10 g zucchini in brunoise

Piparra juice

  • 80 g piparras in vinegar
  • 5 g olive oil
  • 0,10 g xanthan

Crunchy cumin

  • ½ cumin papadum
  • vegetable oil
  • vene cress

The tartar

  1. Process the ingredients from the fat and mix them with the lentils and the rest of the vegetables. Add salt and pepper.

Piparra juice

  1. Blend with the oil and the xanthan, reserve filmed with the skin.

Crunchy cumin

  1. Cut into pieces and go through oil at 160ºC for a few seconds. With the tweezers, leave on absorbent paper, giving it the desired shape.

Emplating

  1. With a ring mount the tartar. Nail the crunchy cumin alternating with vene cress sprouts. Finish by serving the piparra juice.
Main Course
Creative, Dairy Free, Gluten Free, Restaurants, Vegan

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